Recipes

Check out the veggies in the photo. I have a plan for each one. The asparagus are fat ones, I snap the stems where they want to break. The peppers have been quartered, seeds and pith removed with a paring knife and then peeled. I remove the soft punky seeds from the zukes and summer squash. The gills and stem have been removed from the mushrooms. The plum tomato is quartered and the white pith is cut out. Broccoli is split down the stem focusing on even sized pieces of stem. Onions are cut in half and skin left on. I choose slender supermodel carrots and split lengthwise. I wash all the veggies except the carrots. The carrots are organic and I don't want to wash the organic off. The water that clings to the green vegetables will help stem them a little while they grill.

I keep my fire in the center and use the edges for the slower cooking veggies. I close the lid when I'm not tending to the grill. I have the thicker stem ends facing towards the fire. This will keep the flower tips on the asparagus and broccoli from burning. I spray all the veg with a little non stick spray and season with sea salt. After everything is grilled I cut into serving pieces and toss with the dressing then arrange on the plate.

The Chive dressing is a basic vinaigrette. 3 parts oil to 1 part vinegar. A great trick is to use the metric side of your measuring cup. It makes the 3 to 1 ratio really easy. 300 milliliters of oil 100 milliliters of vinegar. Way easier than cups and tablespoons.

I use my food processor for this. I add the mustard garlic and shallot into the bowl and slowly add the oil. Check out the feeding tube cover on your machine. I should have a small hole in it. Fill that with your oil and it will slowly incorporate the oil hands free. Cool.

Chive Dressing

1 Tablespoon mustard

1 Tablespoon mayo, homemade if you have any

2 Tablespoon honey

1 clove garlic crushed

1 shallot small dice

300 milliliter neutral oil, I used grapeseed, canola or peanut is fine, no EVOO